Thai Curry Fried Rice

Thai curry meets fried rice. This dish is an absolute flavour bomb: it combines the signature flavours of Thai curry—chillies, lemongrass, kaffir lime leaf and coriander—with aromatic coconut rice. The recipe calls for prawns, but you can use any protein you’d like!

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 1x
  • Category: Rice and Risotto


For the rice:
  • 400 g white basmati rice
  • 250 ml coconut cream
  • 150 g Thai red or green curry paste
  • 4 large kaffir lime leaves, finely chopped
  • 250 ml water
  • 1 tsp sea salt
To assemble:
  • 300 g frozen peas
  • 1 tbsp coconut oil
  • 500 g raw king prawns
  • 2 stalks lemongrass, finely chopped
  • 30 g fresh ginger root, minced
  • 2 large garlic cloves, minced
  • 1 tsp palm sugar or light brown sugar
  • 1 tsp light soy sauce
  • ¼ tsp ground white pepper


Making the rice:

  1. Rinse the rice thoroughly with cold water until the water runs clean, then drain well.
  2. Combine the coconut cream, Thai red curry paste, kaffir lime leaves, water and salt in a medium saucepan over high medium-heat, stirring to combine. Bring the mixture to a simmer.
  3. Stir in the rinsed rice and bring back to a simmer. Cover, turn the heat down to low and cook for 12 minutes. Remove the saucepan from heat and let sit for a further 5 minutes, keeping the lid on.
  4. Fluff the rice with a fork and transfer to a large baking dish to cool; spreading it out into a single layer will allow it to cool faster. Cool at least 30 mins or up to overnight.

Making the fried rice:

  1. Boil the peas according to package instructions. Drain, set aside and allow to cool.
  2. From this point onwards, the fried rice comes together very quickly, so it’s important you have all your ingredients prepped and ready to go.
  3. Heat the coconut oil over high heat in a 31 cm wok. If you don’t have a wok, use a large sauté pan.
  4. Add the prawns and stir-fry for 2 minutes.
  5. Add the lemongrass, ginger and garlic and stir-fry for 1 minute.
  6. Add the sea salt, white pepper and palm sugar and toss to combine.
  7. Add the cooled rice and peas. Stir-fry, tossing continually, until the rice and peas are heated through, around 2 to 4 mins – enjoy!

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